Must Try Butternut Alfredo

http://www.theppk.com/2012/10/roasted-butternut-alfredo/

Quinoa Lentil Soup (TJs)

1 onion
2 carrots
3 celery stalks
2 cloves garlic
1 quart broth
1 Package TJs steamed lentils
1/2 c quinoa
1 c water

Finely chop celery, onion, carrots, an garlic. Sauté in olive oil until onions are translucent. Add broth and bring to boil. Add quinoa and cook until quinoa is done. Add 1c water and lentils. Return to boil. Reside heat to simmer and cook 5 minutes. Serve with Parmesan cheese.

sweet potato pie

http://www.gourmet.com/recipes/2000s/2005/11/sweet-potato-pie

Sweet Potato Oatmeal Breakfast Casserole

must try

http://ohsheglows.com/recipage/?recipe_id=6002072

Autumn Salad

Source unknown

1 pear, sliced
2 oz pancetta, sliced
1/4 c apple cider vinegar
1 T honey
Candied pecans to taste
6 oz baby spinach

To make dressing: Cut pear in half, core and slice thinly. Saute pancetta in a little olive oil. when close to crisp add pear sliced and saute until soft. Stir in vinegar and honey.

Toss dressing with spinach and add a little olive oil if necessary. Serve topped with nuts.

Chipotle Ponzu

1/2 c. OJ
1/4 c. Lemon juice
1/4 c. Soy sauce
1 Shallot, finely chopped
2 t chopped fresh ginger
2 (or more) chipotle chilis in sauce
1 clove garlic

Combine all ingredients in a blender and puree.

Pour into saucepan through fine mesh filter/sieve

reduce over medium heat until medium thick.

Serve over old bay grilled salmon or tofu

Wilted Spinach

1 6oz. bag Organic spinach
1 shallot
1 clove garlic
1 T olive oil
salt and pepper to taste

Combine shallot, garlic, and olive oil in medium saute pan. heat until aromatic. Add spinach and cover. when spinach is wilted (about 3 mintues) stir. add salt and pepper to taste. serve immediately.

Butternut squash

Dice 1 butternut or acorn squash into 3/4-1" pieces.

Steam until tender.

Place in bowl, add

2T butter
Salt and fresh ground black pepper to taste.

Serve immediately

Garlic Asparagus Brown Rice Risotto

1 c. Short grain brown rice
1 c. Chicken stock

Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.

Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme

And add to
1 T olive oil

in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.

Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper

Stir constantly until liquid almost disolves

Slowly add
4-5 cups water

1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.

Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms

Stir together until cheese is melted. Serve immediately...

Makes 4 servings

Adapted from various recipes.

Roasted red pepper hummus

a la Forks over Knives

1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water

Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.

9 tips for tempeh

http://www.carpevegan.com/?p=110

Kreplach (Chicken Dumplings)

Recipe adapted from Noah and Rae Bernamoff, The Mile End Cookbook (Clarkson Potter) via Tasting Table

Yield: Serves 8 INGREDIENTS 1½ teaspoons canola oil ½ small shallot, finely chopped 1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped ⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs) 2 chicken livers (optional) 2 garlic cloves, finely chopped ¼ cup finely chopped chives, plus extra for serving 1¼ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 30 to 34 square wonton wrappers 8 cups store-bought or homemade chicken broth DIRECTIONS 1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl. 2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers. 3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.

Trader Joe's Cold Lentil Salad

This is a modified version of a recipe that I picked up in TJs one day. The original recipe was submitted to my TJs by a customer and then the staff made samples of it in the back. It is SUPER simple, cheap, and delicious.

Ingredients:

1 package of Trader Joe's Steamed Lentils
1 package Trader Joe's Bruschetta Sauce
1 large Italian cucumber, diced
4 oz of Sheep's Milk Feta (the original recipe called for fat free feta which reduces the calories significantly and tastes the same)
1/2 can Sliced Black Olives

Combine all ingredients. Refrigerate to combine flavors. Serve chilled.

1/8th of the above recipe has the following nutritional value:

176 Calories
8.6g Fat
18g Carbohydrates
5.4g Fiber
8.6g Protein

Skillet Bread

In a large (10 or 12") cast iron pan, place:

2 Tbsps Olive Oil (preferably NOT extra virgin)

In a large bowl, place:

2/3 cup warm-ish water (not hot)

1/2 tsp yeast (active dry or rapid rise)

1 tsp salt

1 Tbsp Olive Oil (preferably NOT extra virgin)

2 cups all purpose flour 

and whatever you'd like on top!  may we suggest:

3 Tbsps Olive Oil (preferably NOT extra virgin)

2 tsps coarse sea salt

1 onion, sliced and sauteed or caramelized

1 shallot, minced

3-4 sprigs of thyme

1/2 cup fresh spinach or chard

1 large tomato, sliced

1 cup parmesan cheese, shredded or sliced

1) Mix all of your ingredients in the large bowl together with a wooden spoon.  Once it comes together, go ahead and knead them for 5 minutes.  Don't worry if this looks and feels very sticky.  Add just enough flour to make it workable.  You can also do this with a stand mixer fitted with the dough hook.  

2) Place the dough in your skillet and allow it to rise for 2 hours.

3) Preheat your oven to 500 degrees.  Dimple your dough lightly, especially in the middle.

4) Lightly brush the olive oil over the bread.  Top with your goodies and sprinkle the cheese.

5) Bake for at least 25 minutes.  Once a nice golden color, remove from oven and serve warm.

Source: The Gourmandise School of Sweets and Savories

curried turkey and israeli couscous salad with dried cranberries

Source: Fine Cooking Magazine

Tuna Pasta Salad

4-8 servings

3 cans solid white Tuna
8 oz pasta
1 c. chopped celery
1/2 c. ranch
1/4 c. capers
The juice of 1 large lemon
1 T dried Dill
1/2 - 1 t. Garlic Salt

Cook Pasta according to package, chill in fridge.

Combine all remaining ingredients with chilled pasta, chill.

Stir & Serve

Chimichurri

Recipe to accompany the article available at http://TastingTable.com
Malbec's Chimichurri Sauce
Recipe adapted from Pablo Alcotra

Makes about 3 cups
1 bunch parsley, coarsely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon red chile flakes
¼ cup white vinegar
¼ cup fresh lemon juice
3 cups extra-virgin olive oil
Salt and pepper

Add the parsley, garlic, oregano and chile flakes to a food processor or blender and pulse
until finely chopped. Add the vinegar and lemon juice and blend for 1 minute. With the
machine running, slowly add the olive oil until emulsified. Season to taste with salt and
pepper. Serve immediately or re#igerate for up to two days. If chi%ed, return to room
temperature before serving

Chicken satay

Just like our favorite thai restaurant http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm

Carolina slaw recipe

Adapted from Bon Appétit magazine

yield: Serves 8

Ingredients

• 1/2 cup distilled white vinegar
• 6 tablespoons sugar
• 6 tablespoons vegetable oil
• 2 1/2 teaspoons dry mustard
• 1 teaspoon celery seeds

• 1 medium cabbage (about 1 1/4 pounds), thinly sliced
• 1 cup shredded carrot
• 
  

Preparation

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and carrot in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

Dairy-free Ranch Dressing

Here is the original recipe that is delicious!

Modifications: 

1 C soy milk

2 T lemon juice

1 Tablespoon fresh chives, finely chopped

1 Tablespoon fresh parsley, finely chopped

1/2 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Future Modifications for a lighter twist:

Substitute 1 C Mayo with 1/2 C Tofutti Sour Cream and 1 Medium Avocado. More Soy milk may be needed to get the right consistency.

Cod w/ Soy Chili Sauce

http://www.bonappetit.com/recipes/2011/08/steamed-black-cod-with-soy-chile-sauce

Sauce seems thin, should be thickened...

Peruvian Fried Rice (Arroz Chaufa)

http://www.piscotrail.com/2011/03/23/recipes/chinese-peruvian-fried-rice/

Red lentils

http://www.foodnetwork.com/recipes/aarti-sequeira/mums-everyday-red-lentils-recipe/index.html

Tandoori chicken

Use breasts instead

http://simplyrecipes.com/recipes/tandoori_chicken

Spicy Garlic Shrimp with Coconut Rice

http://simplyrecipes.com/recipes/spicy_garlic_shrimp_with_coconut_rice/

Thai Shrimp

Enjoy this story from our archive, originally sent to TT members on 3/13/2012.

Shrimp Savvy

A bright Vietnamese salad

Alabama might not be the first place that comes to mind when you think of Vietnamese shrimp salad. But at Ollie Irene in Mountain Brook, Alabama, chef Chris Newsome wants to change your mind. Newsome hews closely to the traditional recipe, loading his version with Thai basil, daikon and carrots. (He does leave out green papaya as the fruit is hard to find in Mountain Brook). The shrimp are poached with the shells on to retain as much of their moisture and flavor as possible; the result is a salad that's bright and fresh and packed with flavor.

Ginger-Lime Shrimp Salad

Recipe adapted from Chris Newsome, Ollie Irene, Mountain Brook, AL

Yield: Serves 6

• INGREDIENTS
One 1-inch piece fresh ginger, scraped ¼ cup rice wine vinegar ¼ cup fish sauce 1 tablespoon granulated sugar 1 pound (21-25 count) shell-on shrimp (preferably Gulf shrimp) 1 medium carrot, peeled and thinly sliced into matchsticks 1 medium cucumber, peeled and thinly sliced into matchsticks ½ medium daikon radish, peeled and thinly sliced into matchsticks ¼ medium red onion, halved and thinly sliced 9 basil leaves, stacked, rolled and thinly sliced crosswise (preferably Thai basil) 4 scallions (both light green and white parts), trimmed and thinly sliced 3 tablespoons coarsely chopped cilantro leaves 3 tablespoons coarsely chopped mint leaves 2 tablespoons fresh lime juice ½ small Thai chile or jalepeño, finely chopped ¼ cup roasted peanuts, coarsely chopped

DIRECTIONS

1. In a blender, combine the ginger, vinegar and fish sauce and mix on high speed until smooth. Strain through a fine-mesh sieve into a small saucepan. Add the sugar and bring to a boil over high heat, stirring occasionally, until the sugar dissolves. Pour the ginger-vinegar mixture into a small bowl and refrigerate until cool.

2. Bring a saucepan filled with water to a boil and add the shrimp. Poach until cooked through, about 1 to 1½ minutes. Drain in a colander or fine-mesh sieve; once the shrimp are cool enough to handle, remove the shells and devein the shrimp.

3. In a large serving bowl, toss the carrot, cucumber, daikon, red onion, basil, scallions, cilantro and mint. Stir the lime juice and chile into the chilled ginger-vinegar dressing and then pour the dressing over the vegetables. Add the shrimp and toss to coat. Sprinkle with peanuts and serve.

Chili Verde

http://simplyrecipes.com/recipes/chile_verde/

Spanish Rice

http://simplyrecipes.com/recipes/spanish_rice/

Tomatoe pesto

http://notwithoutsalt.com/2011/10/01/tomato-pesto/

Mole recipe

Food.com

Cuban Pork w Black Beans and Rice

By Gatorbek on January 23, 2008

(personal alterations in green) 

Ingredients

Black Beans

• 2 (15 1/2 ounce) cans black beans, NOT drained
• 1/4 cup white onions, finely diced
• 2 teaspoons cumin
• 2 tablespoons fresh oregano, chopped ( or sub 1 tsp dried if needed)
• 3 tablespoons fresh cilantro, chopped ( only fresh or frozen, not dried!)
• 2 fresh garlic cloves, minced
• 1 tablespoon fresh lime juice

Pork

• 1 lb pork, cut into 1 inch pieces (pork tenderloin)
• 2 tablespoons olive oil
• 1/4 cup flour
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Rice

• 1 teaspoon olive oil1/4 teaspoon cumin seeds1/2 teaspoon garlic salt or to taste1 teaspoon dehydrated onions1 c rice2 c water
  
  

Directions

1. Prepare rice by heating oil and cumin seeds until aromatic (about 2 minutes), add dehydrated onions and brown slightly (about 1 minute), add rice, garlic salt and water and simmer according to package directions.
2. To prepare the black beans, combine the first seven ingredients in a medium saucepan. Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
3. Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
4. Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
5. Add pork to bag and shake vigorously to coat.
6. Remove pork from bag and add to hot oil.
7. Brown on all sides, stirring until done.
8. Remove pork to a plate and turn off heat.
9. Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
10. To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
11. Top with pork and garnish with lime wedge and sprig of cilantro.

Grilled Salmon Steaks with Chipotle-Ponzu Sauce and Grilled Green Beans

From

2006, Robin Miller, All Rights Reserved

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• Cooking spray
• 6 (5-ounce) salmon steaks
• Salt and ground black pepper
• 2 cups fresh green beans
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon chopped shallot
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons minced chipotle chiles in adobo sauce
• 1 clove garlic
• Cellophane noodles, as an accompaniment

Directions

Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.

Season both sides of salmon with salt and black pepper. Grill salmon steaks 5 minutes per side for medium-rare. Arrange green beans on grill alongside salmon. Grill 10 minutes, until crisp-tender, turning frequently.

Meanwhile, in a blender, combine remaining ingredients and puree until smooth. Serve 4 of the salmon steaks with green beans on the side and ponzu sauce drizzled over top. Reserve remaining salmon steaks for another recipe. Serve with cellophane noodles

 Copyright 2011 Television Food Network G.P.
All Rights Reserved